Salads

Roasted Butternut Squash Quinoa Salad

Per Serving: Calories 162Kcal | Protein 4g | Fat 1.3g | Carbohydrates 36g

Ingredients

Instructions

Preheat oven to 400 degrees. Take squash seeds from center of squash and sprinkle with salt and pepper. Coat with oil and roast until squash seeds are golden brown.
Cut Apple, Squash and sweet potato into 1-inch cubes. Coat with coconut oil and sprinkle with chopped sage, salt and pepper. Roast for 20 mins. Until fork tender.
In a skillet. Cook Quinoa to directions. Add cut up scallions.
Add roasted vegetables and apple. Toss to combine. Dress with garlic lemon-mustard dressing. Add roasted squash seeds.
Serve immediately. Enjoy!

Sweet potatoes are a rich source of fibre as well as containing a variety of vitamin and minerals including iron, calcium, selenium, and they’re a good source of most B Vitamins and Vitamin C.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B Vitamins, iron, potassium, calcium, phosphorus, Vitamin E and antioxidants.
Kale contains fibre, antioxidants, calcium, vitamin C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.